What I love most about my job is the prototyping of chocolates. Developing flavors, using different textures, using chocolates that each have a different characteristic that can either enhance your filling for the better or not ( Valrhona, Cacao Barry). I am working on my Christmas chocolates and going towards the classical flavors that we expect, know and love > gingerbread, apple cider, and a dark chocolate ganache. Everything is a work in progress, a tweak here and there until I taste what I am looking for. Keep you posted!
GINGERBREAD CARAMEL IN A 70% DARK SHELL
APPLE CIDER CARAMEL GANACHE IN A 70% DARK SHELL